Our one bowl vegan cranberry pistachio biscotti recipe is crunchy, but not hard. It's perfect with your morning coffee and it also make a nice holiday gift. If you love this classic Italian cookie, you'll want to make our chocolate chocolate chip & pecan biscotti, too.
Published Nov. 23, 2016 and updated Dec. 1, 2020.
The Secret to Eggless Biscotti
Basic biscotti is made with flour, sugar, and eggs.
After testing lots of different egg substitutes, and not getting the texture that this cookie deserves, we tried using aquafaba (the liquid in a can of chickpeas), and it worked perfectly.
Aquafaba is a starchy liquid and it reacts similarly to eggs in certain instances. For example, like egg whites, it whips up into a fluffy meringue, which we used for our vegan lemon meringue pie recipe.
It's also an excellent binder, and that's why we think it created the perfect texture for our biscotti recipe.
How to Make Biscotti
This is a fun cookie to make because it requires getting your hands dirty.
It’s not enough to stir the batter with a spoon, you need to knead it like a bread dough, and then divide it and form two logs of cookie batter with your bare hands.
There are five simple steps involved in making this cranberry pistachio biscotti recipe.
- Whisk the dry ingredients together.
- Add the wet ingredients and stir until the dough starts to stick together, approximately 1 minute.
- Put your hands in the bowl and knead the batter until all of the flour is incorporated and it forms a ball. Split the ball in two and make two long logs with the dough.
- Bake the logs for 25 minutes and remove and let cool for fifteen minutes.
- Slice the logs, making approximately 1” thick cookies and lay them flat on the baking sheet and bake for another 20 minutes.
Tips for Success
- The dough should be slightly sticky, not wet or dry and crumbly. If needed, add 1 tsp of water at a time to get the right consistency.
- Be sure to let the biscotti cool for 15 minutes before slicing and baking for the second time.
How to Store
Store on the countertop in an airtight container.
Freeze in a freezer safe container for up to 3 months.
More Cranberry Recipes You'll Love
Vegan Eggnog French Toast with Cranberry Maple Syrup
Vegan Cranberry Orange Quick Bread
Vegan Cranberry Blueberry Muffins
Make our healthy vegan cranberry pistachio biscotti recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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VEGAN CRANBERRY PISTACHIO BISCOTTI
Equipment
- Oven
Ingredients
Dry Ingredients
- 2 cups of all-purpose flour
- 2 tsp of aluminum-free baking powder
- ½ tsp of finely ground sea salt
- ¾ cup sugar
- 2 tsp orange zest 1 small orange
- 1 cup coarsely chopped pistachios
- 1 cup dried cranberries
Wet Ingredients
- 1 tsp vanilla
- 1/2 cup aquafaba (liquid from a can of chickpeas)
Instructions
- Preheat the oven to 350°F (176˚C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, 2 tsp orange zest, 1 cup chopped pistachios, and 1 cup dried cranberries together, until completely combined. Make a well in the dry ingredients. Pour the 1 tsp of vanilla extract and the 1/2 cup of the aquafaba into the well and stir until just combined. The dough should be solid and slightly sticky, crumbly. If it doesn't form a solid ball, add 1 tsp of water and stir. Add 1 tsp more if needed. Make sure your hands are clean and begin kneading the dough until the flour is fully incorporated and it forms a ball, approximately 1 minute. Kneading the dough will make it firmer.
- Divide the dough evenly into two pieces and form two logs on the cookie sheet that are approximately 12x3 inches. Bake for 25 minutes and remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 300°F (148˚C).
- After the logs have cooled for 15 minutes, gently remove them from the cookie sheet and place on a clean hard surface and slice diagonally into 1 inch slices. For best results use a sharp serrated knife and gently saw through the log. Don’t press to hard or you may crack the log. Patience is key! Lay the cookies flat on the cookie sheet and bake for approximately 20 more minutes or until lightly golden brown and firm.
- Enjoy!
- Store in an air-tight container for up to a week or freeze for up to three months.
Notes
Nutrition
smokeytoes says
These look lovely, I adore anything with cranberry in it!
I bet in a festive tin, they would make a spectacular hostess gift! Going to try these over the weekend, my family loves anything cranberry or biscotti-related. 🙂
Linda Meyer says
Thank you! They would make a lovely hostess gift. FYI, three days in and my husband said they're still perfect. I had to stop myself from eating them after the first day, haha!
Strength and Sunshine says
Yay biscotti! I'm posting one next week, be on the look out 😉 Biscotti is a total holiday must! Actually the pistachio + cranberry combo is even more so! Love <3
Linda Meyer says
Yay! i can't wait to see it. It's one of my favorite holiday cookies. 🙂 Have a Happy Thanksgiving, Rebecca!
Deanna says
Delicious. I made a batch but mine was cherry pistachio with almond extract. Yummy.
Linda Meyer says
Hi Deanna! Thanks for taking the time to let me know that you liked the recipe. I love almond extract, great idea! Have a Happy Thanksgiving. 🙂
Sweta says
Looks amazing, wanna try it over the weekend. But I have a question as there is no fat content in the recipe, so they won't get hard on rebaking insted of crispy
Linda Meyer says
Hi Sweta! They get a bit hard and crispy on the exterior and the inside of the biscotti is chewy.
Christine @ Run Plant Based says
This looks amazing, such a gorgeous and festive holiday recipe. May need to try at a family cookie party - thanks!
Linda Meyer says
Thank you, Christine!
Becky says
I would love to dip these in a hot cup of coffee!
Linda Meyer says
Love dipping a crispy biscotti in coffee or tea! So good!
veggiesdontbite says
Oh my gosh, yum! I love biscotti!! The crispy texture is what does it for me. I want to devour all of these!
Linda Meyer says
The texture is what does it for me too! Love a crisp cookie. 🙂
Amy Katz from Veggies Save The Day says
I love the idea of giving homemade biscotti cookies for gifts! I can imagine how good yours tastes dipped in a cup of tea.
Linda Meyer says
They make such a great gift. Thanks, Amy!
Dixya @ Food, Pleasure, and Health says
i made biscotti every holiday season as well. you version with pistachios + chickpea brine is fantastic. i will certainly have to try that.
Linda Meyer says
They're one of my favorite holiday cookies. Thanks, Dixya!
Vanessa says
Can I use a sugar and flour replacement?
Linda Meyer says
Hi Vanessa, yes, but I can't guarantee that they'll turn out exactly like my recipe.
Jenn says
These look perfect! I have a cranberry pistachio biscotti recipe on my blog too, but yours look crispier (but not in that break your teeth kind of way). I'll have to try it with aquafaba next time for sure!
Linda Meyer says
I'll have to check yours out, Jenn! I love a crunchy biscotti, but not the break your tooth kind. Starbucks has those and they're dangerous! 🙂
Mel | avirtualvegan.com says
Strong black coffee and biscotti. The perfect combo! Love the flavours in this version of yours 🙂
Linda Meyer says
Yes! Your comment just made me crave just that. I'm going to have to make another batch. 🙂
Aimée / Wallflower Kitchen says
I'm glad you persevered with this recipe because the end result looks SO good. Aquafaba is magic. I love biscotti and haven't had it in a long time so might just have to make this soon...
Linda Meyer says
Thank you, Aimee! I've tried so many egg alternatives to get the recipe just right, thank goodness for aquafaba!
Uma Srinivas says
I love biscotti, but after converting to vegan i thought there is no way of getting all these items, thank you for the recipe.
Linda Meyer says
My pleasure, Uma! I hope you like them. 🙂
Howie Fox @ HurryTheFoodUp says
Oh dear, these pistachio biscottis look luscious, Linda! My neighbours are lending me their wifi at the moment because I switched providers. Maybe these would be a nice thank you treat for them 🙂
Linda Meyer says
Thanks Howie! Yes, these would make a wonderful gift. 🙂
Molly Kumar says
These biscotti looks so festive and delicious. I have never used 'chickpea brine' in biscotti recipes but would try next time I make some.
Linda Meyer says
Thank you, Molly! Definitely try using aquafaba for baking, it's pretty awesome.
alisamarie says
I can't believe I've never made biscotti! Your holiday-flavored recipe may just get me inspired enough to try it this year!
Linda Meyer says
It's such a fun cookie/biscuit to make. I hope you try them!
Dreena Burton says
Oh, you've reminded me to make biscotti again - it's been ages since I have! Cranberries and pistachios one of my fave combos!
Linda Meyer says
This is the best time of year to make them! Thanks, Dreena. 🙂
nicoleanndawson says
Love how you included "spinach" as something you are thankful for! It always helps to be thankful, even for the little things :). I'm thankful for this post, because it came at a much needed time :). Can't wait to try it.
Linda Meyer says
Thank you, Nicole! I'm happy it helped. 🙂
Vegan Heaven says
These would make such a great snack for Christmas! They look so delicious. 🙂
Linda Meyer says
Thank you, Sina!
itsizzi says
I have been looking for a good vegan biscotti recipe for ages. Have tried several, but this one is excellent. Don't miss the eggs or butter from my traditional recipe at all! With the exception of using anise instead of vanilla, and reducing the sugar a bit, I just followed the recipe as is and it was great. Thanks for posting it.
Linda Meyer says
Hi! Thank you so much for the kind words. We're so happy you like our recipe. 🙂 The use of anise is such a great idea. We'll definitely try that. Happy holidays to you!
Rosalind says
Great recipe and pictures are very appetizing – don’t have time to read, and already hungry!Tonight always try to cook:)
Linda Meyer says
Thank you!
MomoG says
Hello.
Would the recipe turn out the same if i used fresh cranberries?
I want to make a bunch for gifting over the holidays 🙂
Linda Meyer says
We haven't tried making these with fresh cranberries, so we can't say. If you try it and they turn out, please let us know. 🙂
Emily says
I followed the recipe, but the dough came out really, really wet. One cup is a lot of aquafaba, I had to use two cans of chickpeas, and I had to add more than an additional cup of flour in order for it to come together. How wet is it meant to be? It would be helpful to have a description in the recipe and to add to only add the aquafaba by the tablespoon until the dough is the right consistency. But it ended up coming out tasting really great, regardless! I'm eager to try the recipe again with that modification. I used walnuts instead of pistachios and the flavor is great.
Linda Meyer says
Hi Emily, I'm sorry that the dough turned out that wet. I haven't experienced that, but I will update the recipe card so others don't have the issue that you did. Thanks so much for the comment. 🙂
Staci says
I just ran out of chickpeas! Do you know if I can sub an egg or two with similar results?
Linda Meyer says
Hi Staci! Yes, it should work with an egg.
Jess says
Just made these and they are AMAZING! I've always been too scared to try and make biscotti. But these are wonderful, and they were so so easy to prepare!
Alex Meyer, MA says
Hey Jess!
Thanks so much for the sweet comment! We're so happy that the biscotti turned out so well for you : ) Thank you for giving our recipe a try! Have a fantastic day!
- Alex & Linda
Ree says
I just made your delicious biscottis! I haven’t had biscotti since going vegan almost 7 years ago and these hit the spot! They are also very easy to make with minimal ingredients, I just wish I could share a photo. Happy holidays!
Linda Meyer says
Hi Ree! Thank you so much, we're so happy you liked the recipe. This makes us so happy. Try our chocolate biscotti, too. 🙂
Happy holidays!